Ingredient List (Marinade):

400 grams chicken breast, sliced into small cubes

1 teaspoon garam masala

1 teaspoon chilli flakes

1/4 cup yoghurt

1 teaspoon salt

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Ingredient List (Gravy):

2 tablespoons butter

1 tablespoon oil

1 large onion, finely sliced

100 grams tomato, grated or diced

5 tablespoons tomato sauce

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoons ground garam masala

2 teaspoons garlic, finely grated

2 teaspoons ginger, finely grated

1 teaspoon brown sugar

10 grams coriander, finely chopped

250 ml cream

1/2 to 1 cup water

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Method:

Step 1: Marinate chicken in 1 teaspoon garam masala, yoghurt, salt and 1 teaspoon chilli flakes. 

Step 2: Cover and refrigerate for a minimum of 2 hours.   

Step 3: Add butter and oil to a medium sized pot and place on a medium heat.  

Step 4: Add onion and saute till onion is caramelised or light brown in colour.   

Step 5: Add the rest of the spices, chilli flakes, ginger and garlic and cook for 30 seconds, constantly stirring.  

Step 6: Add tomato and tomato sauce and cook for 1 to 2 minutes. 

Step 7: This step is optional, but recommended if you like a smooth curry. Use a stick blender and blend the onion and tomato mixture till smooth. 

Step 8: Add marinated chicken and half a cup of water and cook for 15 to 20 minutes on a low to medium heat.  If it gets too thick, add the rest of the water. 

Step 9: Add cream and coriander and cook on a low to medium heat for 5 minutes. 

 

Best served with basmati rice or naan.  

 

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